Junior Sous Chef - Lead Kitchen Ops & Mentorship

Flavorworks Singapore Pte Ltd; Singapore; On-site; SGD 42,000 - 60,000; Full time

Benefits offered by this job

Meals allowances

Career development

Promotion opportunities

Competitive salary

Job summary

Flavorworks Singapore Pte Ltd is hiring a Junior Sous Chef / Chef de Partie to support the Head Chef in daily kitchen operations at our Singapore kitchen. You will help maintain high food quality standards, supervise staff, and ensure efficient service delivery.

With 2-3 years in a professional kitchen, you will lead by example, uphold hygiene standards, and contribute to menu planning while adapting to a fast-paced environment and shift work.

Qualifications

• 2-3 years of experience in a professional kitchen.
• Chef de Partie experience is preferred.
• Strong leadership and communication skills.
• Good knowledge of food safety and hygiene practices.
• Ability to work under pressure in a fast-paced environment.
• Flexible to work shifts, weekends and public holidays.
• Culinary qualification is an advantage.

Responsibilities

• Assist the Sous Chef and Head Chef in daily kitchen operations.
• Supervise kitchen staff and ensure tasks are completed efficiently.
• Prepare and cook menu items according to company standards.
• Monitor food quality, presentation, and portion control.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Assist with inventory control, stock ordering, and waste management.
• Train and mentor junior kitchen team members.
• Support menu planning and development of new dishes.
• Maintain a clean, organized, and safe kitchen environment.

Skills

Leadership

Communication

Food Safety

Pressure handling

Team supervision

Education

Culinary qualification

Job description

Flavorworks Singapore Pte Ltd is hiring a Junior Sous Chef / Chef de Partie to support the Head Chef in daily kitchen operations at our Singapore kitchen. You will help maintain high food quality standards, supervise staff, and ensure efficient service delivery.

With 2-3 years in a professional kitchen, you will lead by example, uphold hygiene standards, and contribute to menu planning while adapting to a fast-paced environment and shift work.